Author Notes: Inspired by one of my favorite chocolate bars by the Tea Room, this flavor combination is flowery and comforting like a warm cup of tea on a cold winter's day. Check out the original post here: http://www.hummingbirdhigh.com/2012/12/white-chocolate-honey-and-chamomile.html - Michelle@HummingbirdHigh

Makes 12 cupcakes

For the White Chocolate and Honey Glaze

1 1/2 cups confectioner's sugar, sifted

1tablespoon honey

5tablespoons heavy cream

1pinch kosher salt

2ounces white chocolate bar

For the Chamomile Cake Base: Put the 1/2 cup whole milk and 3 tablespoons dried chamomile flowers in a liquid measuring cup, cover with plastic wrap, and refrigerate for at least 3 hours, but preferably overnight. Bring to room temperature before using.

Put 1 cup flour, a scant 3/4 cup sugar, 1 1/2 teaspoons baking powder, and 3 tablespoons unsalted butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Strain the 1/2 cup of chamomile-infused milk for the cupcake (from the first step) and slowly pour into the mixture, beating well until all the ingredients are well mixed.

Add 1 egg and beat well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.

Once all the ingredients have been incorporated, spoon the batter into your prepared cupcake pan until each paper cupcake case is about two-thirds full (if using a cookie dough scoop, each cupcake case should have about two tablespoons of batter) Bake in the preheated oven for 20-25 minutes, or until the tops of the cakes bounce back when touched. A skewer inserted in the center of the cupcakes should come out clean.

Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

Use a cookie scoop to evenly distribute glaze amongst the cupcakes, using an offset icing spatula to smooth the glaze evenly across the cooled cupcakes.

Once the cupcakes have been frosted, use a cheese grater or a vegetable peeler to create white chocolate shavings over the cupcakes — do this immediately after frosting the cupcakes, otherwise the glaze will set and the white chocolate shavings will bounce right off the cupcakes.

I doubled the recipe and soaked 6 tablespoons of chamomile flowers in a cup of milk overnight. When I strained the milk out, I ended up with less than 3/4 cup. Does the recipe account for the flowers absorbing the milk?